Spaghetti Bolognese

This quick and easy spag bol is perfect for a mid-week dinner. Serve with garlic bread and sprinkle with grated cheese.

Ingredients:

  • 500g lean mince beef
  • 1 tbsp. oil
  • 1 medium onion, finely chopped (or ¼tsp onion granules)
  • 2 garlic cloves, peeled and crushed
  • 1tbsp plain flour
  • 400g passata (or 1 tin chopped tomatoes)
  • 1 beef stock cube, dissolved in 250ml of hot water
  • 1 tsp caster sugar
  • 1 tsp oregano
  • 1 tsp dried mixed herbs
  • Dash Worcester sauce
  • Salt and pepper
  • Dried spaghetti

Optional servings: Grated cheese, sprinkled on the top and sliced garlic bread.  I also like some mushrooms halved and cooked in some butter, tipped on top.

Method:

  1. Fry the onions for a few minutes in a tiny bit of oil, then add garlic.  After 30 seconds add the mince and fry until there is no longer any pink, breaking up any chunks of mince.  In the meantime dissolve the stock cube in 250ml of boiling water, set aside.
  2. Drain away any fat from the mince, sprinkle over the flour and combine, add beef stock, passata, caster sugar, oregano, mixed herbs, Worcester sauce and mix together and season, turn down the heat and simmer for around 10-15mins.  If the mixture is too thick, add a bit more water.
  3. Whilst the mince is simmering, boil the spaghetti according to the packets instructions.
  4. Drain the spaghetti and divide between warmed pasta bowls.  Spoon the Bolognese mixture on top, sprinkle with freshly grated cheese and serve immediately with crunchy garlic bread.